The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Salt ine recipe for Venison salami › Salt ine recipe for Venison salami
I am familiar with Mariansky. I just went ahead and purchased some of UMAI’s prepared packets of cure/salt per 5lbs batches of meat for future use and until I get totally familiarized with everything UMAI I will use these. All in all we novice sausage makers depend on expert advice to keep us safe and believe you me I have seen some stuff online that is totally WRONG and outright scary!!
I have been making fresh and smoked wild game sausage for many years now and have never been ill. My motto is be clean and cold when processing any meat into sausages.
Thank you, Jim, for your advice.